Indian · Dinner
Tangy Fish Curry
White fish fillet simmered in a coconut-milk curry sharpened with tamarind and tomato, built on onion, garlic, ginger and curry leaves bloomed in mustard oil with turmeric, mustard seeds and chili powder. Served over steamed rice, it balances tangy, spiced and coconut-rich notes with a soft, flaky finish.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
428Calories
38.2gProtein
17.8gFat
30.1gCarbs
6.8gSugar
3.9gFiber
812mgSodium
95mgChol
9.6gSat Fat
980mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
14mgVitamin C
Goes well with
Sauvignon Blanc or crisp white wine
local
Lassi (yogurt-based drink)
international
gluten-free
protein-rich
low-calorie
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the fish into large chunks. Slice the onion, mince the garlic, grate the ginger, and dissolve tamarind paste in water.
2
Bloom
Heat mustard oil in a small pan over medium heat until shimmering, about 1 minute. Add mustard seeds and curry leaves, cook 15 seconds until popping.
3
Sauté
Add onion, garlic and ginger to the pan. Cook over medium heat for 4 minutes, stirring, until onion softens and edges turn golden.
4
Simmer
Add tomato, turmeric, chili powder and coriander. Cook over medium-low heat for 3 minutes until tomato breaks into paste and oil separates.
5
Simmer
Pour in tamarind water, coconut milk and water. Season with salt, simmer over medium heat for 3 minutes until sauce thickens and turns deep orange.
6
Poach
Slide fish chunks into simmering sauce. Cover pan and poach over low heat for 6 minutes until fish turns opaque and flakes easily.
7
Plate
Spoon curry and fish over steamed rice in a bowl. Scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 2 tbsp2 tbsp mustard oil
- 1 tsp1 tsp mustard seed
- 1616 curry leaves
- 11 onion
- 4 cloves4 cloves garlic
- 11 inch ginger-fresh
- 1/2 cup120g tomato
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 2 tsp2 tsp coriander-ground
- 2 tsp2 tsp tamarind-paste mixed with 2 tbsp water
- 2/3 cup160ml coconut-milk
- 1/2 cup120ml water
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp cilantro
